
Nanbanzuke (南蛮漬け) is marinated fried fish or meat in sweet & sour vinegar sauce with lots of healthy vegetables.
Japanese horse mackerel is very popular but also good with salmon.
The origin of Nanbanzuke is said to be from “Escabeche”. In the 17th century when Japan often traded with Portugal and Spain, new cooking methods like deep frying and ingredients were introduced to Japan. The big difference is that we use dashi (fish and kelp stock) in the sauce. Now we consider Nanbanzuke a part of Japanese cuisine.
It is rather a home dish and is not often seen in restaurants. As I love this dish, I added to the menu!